How to make a 'no-brainer' savory pie using your Thanksgiving leftovers

Not sure what to do with all of your Thanksgiving leftovers this year?

Leah Cohen, a "Top Chef" alumnus and owner of the New York City eatery Pig and Khao, shared this original recipe for a savory pie that uses all of your Thanksgiving leftovers.

"This is a great way to utilize all of your leftovers," Cohen said of the dish that she described as "a cross between a Shepherd's pie and a chicken or turkey pot pie."

"As a chef, I see so much food being just thrown out," Cohen added, saying the savory pie is a good option to help combat food waste. Cohen, who also works with Meals on Wheels, added: "I love going and helping the elderly, and bringing them food and just making the holiday times really nice for them."

The chef also encouraged getting creative with personal touches in the kitchen when trying out this recipe at home.

"This is kind of a no-brainer, there's no mistakes here," Cohen said. "So whatever you have left over, you can throw in."

1. In a casserole pan or aluminum pan, spray with non-stick spray and begin to work the stuffing into the pan, forming a crust along the whole bottom of the dish and up the sides.

2. Bake the crust for 5 minutes at 350 degrees.

3. While the crust is baking, in a saucepan, melt the butter and then add the flour. Cook the roux for 3 minutes to a golden blonde.

4. Slowly whisk in the stock or gravy and bring to a boil.

5. Add the turkey, sausage and mushroom mixture and season with salt and pepper.

6. Once the mixture thickens up enough, add half the green scallions.

7. Pour the turkey mix into the crust.

8. Top with the mashed potatoes and then top with the cheese.

9. Bake in the oven for approximately 350 degrees for 20 minutes until the cheese melts. If you like your cheese browned like I do you can put it under the broiler for the last three minutes but be careful not to burn it.

10. Allow the pie to cool for 10 minutes before cutting into it. Garnish with the remaining scallion greens.